To begin, place the buckwheat groats in a sieve and rinse under cold running water. Stir gently with your hand to remove dust and broken grains. Allow to drain fully. Move on to toasting.

In a dry pan over medium heat, toast the groats for 3–5 minutes, stirring often, until they smell nutty and start to darken slightly. This enhances both aroma and texture. Proceed to boiling water.

In a medium saucepan, bring 500ml of water to a boil. Add the salt once boiling begins. Keep the heat on high for the next step.

Carefully pour the toasted buckwheat into the boiling water. Stir once to prevent clumping. Wait until the water returns to a gentle boil, then transition to simmering.

Reduce the heat to low, cover the saucepan tightly with a lid, and simmer undisturbed for 15–18 minutes. Avoid stirring to maintain a light, fluffy texture. Check readiness next.

After 15 minutes, check if the water has been fully absorbed and the grains are tender. If needed, cook for 2–3 more minutes. Once done, remove from heat. Continue with resting.

Remove the lid and cover the saucepan with a clean tea towel for 5 minutes. This absorbs excess moisture and finishes the steaming process. Prepare to add butter.

Gently fluff the kasha with a fork. Add the butter and fold through while warm, allowing it to melt evenly into the grains. Transition to optional toppings.

Add your choice of savoury or sweet toppings now. For breakfast, a splash of milk and spoon of honey work beautifully. For lunch, try sautéed mushrooms and onions. Proceed to serving.

Serve the kasha warm as a main or side dish. Garnish with fresh herbs, dried fruit, or a knob of butter depending on your variation. For visual appeal, use wide bowls and keep the toppings centred.